||20% Cabernet Franc, 50% Cabernet Sauvignon, 30% Merlot
||The name Loam, from the German word for clay (‘lehm’), recalls the clay soils found in the growing area.
||Loam is cultivated in vineyards planted around Ronchi, a small area to the south of Tramin, at an altitude of approximately 300 – 350 m. a.s.l.
||This warm region boasts calcareous and clay soils and has been known for centuries to produce dense, full-bodied red wines
||Maceration was carried out at a controlled temperature (26 °C) with regular pump overs to increase the level of extraction from the grape skins.
||After fermentation in oak barrels, the wine was aged in French barriques and oak casks.
||Ideal with flavorful roasts, game and strong cheeses.